Mercury in four common fishes sold in Algeria and associated humans risk.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2024-09-01 Epub Date: 2024-05-15 DOI:10.1080/19393210.2024.2353709

Mohamed Amine Kerdoun, Lyna Alouk, Fatima Morouj Rahmani, Hamza Abdellah Henni, Halima Dali, Elyes Kelai, Hakim Belkhalfa

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Abstract

This study aimed to analyse the concentrations of mercury in fish samples available in the Algerian market and evaluate the potential health risks associated with their consumption. A total of 135 fish samples, representing the species Sardina pilchardus, Merluccius merluccius, Sparus aurata and Auxis rochie, were collected and analysed. Mercury levels were determined using thermal decomposition amalgamation Atomic Absorption Spectrophotometry. Health risks were evaluated by calculating hazard quotients. The overall mean concentration was 0.19 ± 0.11 mg/kg across all species. Individual species concentrations were recorded as 0.17 ± 0.08 mg/kg for Sardina pilchardus, 0.26 ± 0.19 mg/kg for Merluccius merluccius, 0.27 ± 0.18 mg/kg for Sparus aurata and 0.23 ± 0.13 mg/kg for Auxis rochei. Hazard quotients were below 1, indicating low health risk for fish consumers. Nevertheless, it is recommended to conduct periodic monitoring of heavy metal levels in fish, coupled with ongoing risk assessments, to ensure continued consumer protection.

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阿尔及利亚出售的四种常见鱼类中的汞及其对人体的危害。

这项研究旨在分析阿尔及利亚市场上鱼类样本中的汞浓度，并评估食用这些鱼类可能带来的健康风险。共收集并分析了 135 份鱼类样本，分别代表沙丁鱼（Sardina pilchardus）、鲻鱼（Merluccius merluccius）、乌鳢（Sparus aurata）和鲈鱼（Auxis rochie）。采用热分解汞齐化原子吸收分光光度法测定汞含量。通过计算危害商数来评估健康风险。所有物种的总平均浓度为 0.19 ± 0.11 mg/kg。单个鱼种的浓度分别为：沙丁鱼 0.17 ± 0.08 毫克/千克、鲻鱼 0.26 ± 0.19 毫克/千克、鮨鱼 0.27 ± 0.18 毫克/千克和 Auxis rochei 0.23 ± 0.13 毫克/千克。危害商低于 1，表明对鱼类消费者的健康风险较低。不过，建议定期监测鱼类中的重金属含量，并持续进行风险评估，以确保持续保护消费者。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.